New Orleans Beignets Powdered Sugar (Printable)

Pillowy fried dough squares dusted generously with powdered sugar for a classic New Orleans treat.

# Ingredient List:

→ Dough

01 - 3 1/2 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 1/4 cup granulated sugar
04 - 2 1/4 tsp active dry yeast (1 packet)
05 - 1/2 cup whole milk, room temperature
06 - 1 large egg
07 - 2 tbsp unsalted butter, melted
08 - 1/2 tsp salt

→ For Frying

09 - 2-3 cups vegetable oil

→ Topping

10 - 1 1/2 cups powdered sugar

# How to Make:

01 - Dissolve yeast and 1 tsp sugar in warm water. Let stand 5–10 minutes until foamy.
02 - In a large bowl, whisk together remaining sugar, milk, egg, melted butter, and salt until well combined.
03 - Add the yeast mixture to the wet ingredients and mix thoroughly.
04 - Gradually incorporate flour, stirring with a wooden spoon or using a stand mixer with dough hook until sticky dough forms.
05 - Transfer dough to lightly floured surface and knead 5 minutes until smooth and elastic, or 3–4 minutes in stand mixer.
06 - Place dough in lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in warm place until doubled, about 1–1.5 hours.
07 - Punch down dough and transfer to floured surface. Roll to 1/4 inch thickness and cut into 2-inch squares using sharp knife or pizza cutter.
08 - Heat oil in deep fryer or heavy-bottomed pot to 350°F.
09 - Fry dough squares in batches, turning once, until puffed and golden brown on both sides, about 1–2 minutes per side.
10 - Remove beignets with slotted spoon, drain on paper towels, and generously dust with powdered sugar while warm. Serve immediately.

# Expert Tips:

01 -
  • The outside gets impossibly crisp while the inside stays tender and airy, like eating a warm cloud
  • Nothing beats the moment you bite into fresh fried dough dusted with snow white sugar
02 -
  • Cold dough absorbs too much oil and becomes greasy, so let it come to room temperature before frying
  • The beignets will deflate slightly as they cool, so dust them generously and serve immediately
03 -
  • A pizza cutter makes cutting squares much faster and neater than a knife
  • Place a cooling rack over paper towels to prevent the bottoms from getting soggy

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